Next, heat the olive oil in a skillet over medium heat. Once the oil is nice and hot, I carefully place the meatballs in the skillet, being sure not to overcrowd them. I let them brown for about 3-4 minutes on each side until they develop that beautiful golden brown crust. The smell that wafts through the kitchen at this point is absolutely heavenly! Once they are browned, I remove them and place them on a baking sheet while I prepare the gravy.
In the same skillet, I toss in the sliced mushrooms to sauté until they are tender and browned. I love the earthy aroma of the mushrooms cooking! After about 5 minutes, I add in the beef broth, bringing it to a gentle simmer. This is where the magic happens. I return the browned meatballs to the skillet, cover them, and let everything simmer for 15-20 minutes. The meatballs absorb all that delicious flavor from the broth, and the gravy begins to thicken. If you like your gravy a little thicker, I recommend mixing a tablespoon of cornstarch with a bit of water, adding it in, and simmering for a few more minutes until it reaches your desired consistency.
Finally, once everything looks perfect, I give the meatballs a gentle stir, making sure they are well coated in the delicious gravy. I usually sprinkle some freshly chopped parsley on top for that pop of color and serve them right away!
Pro Tips for Best Results
I’ve made my share of meatballs over the years, and here are some pro tips that have really helped me elevate my Salisbury Steak Meatballs. First, I recommend using a meat mixture that includes a bit of fat content, such as 80/20 ground beef. It gives the meatballs a juicy texture that I absolutely adore.
Also, while I love the flavor of traditional beef broth, sometimes I swap in half beef and half chicken broth for a slightly lighter taste. It’s a little twist that keeps things interesting. Finally, don’t skip the sautéing step for the mushrooms. This not only brings out their flavors but also adds a delightful richness to the gravy. Trust me, it makes all the difference!
Common Mistakes to Avoid
One common mistake I’ve made in the past is overmixing the meatball mixture. Doing this can lead to dense, tough meatballs, and nobody wants that! Instead, I mix everything just until combined—enough to hold together but not so much that it becomes compact.
Another pitfall is not letting the meatballs rest before cooking. Allowing them to sit for even just 10 minutes can really help them hold their shape in the pan. The heat will develop them without making them crumble. Also, don’t be tempted to skip the browning step! That caramelization process is crucial for adding depth and flavor to the final dish. (See the next page below to continue…)